The day before I had done a picnic ham in the crockpot. Those have a huge bone with some attached ham that is hard to get off. Instead of trying to pry it off I’d make a 15 Bean soup package I had lying around and use the ham to help season it. Here’s how it went:
Crock-Pot 15 Bean and Ham Soup Whip-It Up Wednesday
Author: Lady Sarah
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 10
15 Bean Soup with Ham
Ingredients
- 1 Package of 15 or 16 Bean Soup
- 1 Large Yellow Onion, Chopped
- 1 Tablespoon Garlic, Minced
- ¾th Tablespoon Salt
- 2 14.5 oz Cans of Diced Tomatoes, Undrained
- 1 Small Can Tomato Sauce
- Leftover Bone Picnic Ham with Some Ham Attached
- 2 Quarts Water
Instructions
- You will need a large crockpot for this recipe.
- This must be done all day, cannot be done on high for half the time, unless you soak the beans the night before.
- Throw away the seasoning packet that comes with the 15 or 16 bean soup.
- Wash beans and place in crock-pot
- Add onions, garlic, salt, tomatoes and sauce.
- Place picnic ham into crock-pot.
- Pour water in, you may not be able to pour all the water in depending on how much room you have, just pour up to top.
- An hour before you eat, carefully pull out ham and bone with tongs, it will most likely fall apart into pieces, be sure to get all the pieces.
- Carefully cut off a piece of the ham, if it tastes good to you, cut off the good pieces of ham that are not fatty or skin and put them back into the soup.
- Should cook for a good 10 or so hours.
Notes
If you would like to do this recipe but do not have a picnic ham, you can easily adapt this recipe with whatever ham you have. Can even be cooked with spam, and then throw the spam away and use whatever nice ham you have in the last hour to actually eat. The spam would just be used as the “flavor”.
If you would like to spice up the bean soup, replace one of the cans of diced tomatoes with rotel.
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